Thought for the Day
I felt his was appropriate for a blog about barbecue...
"The truth does not change according to our ability to stomach it."
Flannery O'Connor
US author (1925 - 1964)
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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.
I felt his was appropriate for a blog about barbecue...
I recently stopped into RUB at 208 West 23rd Street(between 7th & 8th Avenues) New York, NY 10011, for a snack. I was joined on this visit by the ever affable Gary, from PigTrip and we had checked out Wildwood earlier in the day. I've been to RUB many times and I was in the mood to try something new.
Labels: barbecue, barbeque, bbq, restaurant, RUB bbq
Success is the ability to go from one failure to another with no loss of enthusiasm.
Here at WhiteTrash BBQ, we receive all sorts of recipes in our mail. Most are useless and have nothing to do with live fire cooking, but sometimes a real gem comes along. Here's a great one.....
From our friends at Weber....
Serves: 8
Prep time: 30 minutes
Way to grill: indirect low heat (225° to 250°F)
Grilling time: 5 to 6 hours
Rub
3 tablespoons kosher salt
2 tablespoons pure chile powder
2 tablespoons light brown sugar
2 tablespoons granulated garlic
2 tablespoons paprika
4 teaspoons dried thyme
4 teaspoons ground cumin
4 teaspoons celery seed
2 teaspoons freshly ground black pepper
4 racks St. Louis-style spareribs
Mop
1 cup apple juice
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
5 fist-sized chunks hickory or apple wood (not soaked)
Sauce
2 cups ketchup
1 cup apple juice
2/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 tablespoons reserved rub
1. Prepare your smoker, following manufacturer's instructions, for indirect cooking over low heat.
2. In a medium bowl mix the rub ingredients. Set aside 2 tablespoons for the sauce. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides.
3. In a small bowl mix the mop ingredients.
4. Smoke the spareribs, adding 2 wood chunks at the start of cooking and 1 chunk each hour after that, until the chunks are gone. Cook until the meat has shrunk back from the bones at least 1/2 inch in several places and the meat tears easily when you lift each rack, basting the ribs on both sides with the mop every 2 hours. The total cooking time could be anywhere between 5 to 6 hours. Not all racks will cook in same amount of time. Maintain the temperature of the smoker between 225° to 250°F by opening and closing the vents.
5. In a medium saucepan over medium heat, mix the sauce ingredients and cook for about 5 minutes. Remove the saucepan from the heat.
6. When the meat has shrunk back at least 1/2 inch in several places, lightly brush the ribs on both sides with sauce.
7. Cook the ribs for 30 to 60 minutes more. Remove them from the smoker and, if desired, lightly brush the ribs on both sides with sauce again. Then cut the racks into individual ribs. Serve warm with the remaining sauce on the side.
It's Beatles Day here at WhiteTrash BBQ! My all time favorite band is releasing remastered CDs of all their music today. Time to spend some money.
FIRST FRIDAY BLUES SHOW
Featuring
BLACK COFFEE BLUES BAND
September 4th 11PM
Waterfront Ale House
540 Second Ave
New York
212-696-4104
Adam Perry Lang and Jimmy Kimmel have resorted to kidnapping and guerrilla grilling! Check out the videos here.
Check out Craig "Meathead" Goldwyn's method of making real BBQ Ribs over at the Huffington Post. It's spot on.
Some words of wisdom from my friend Terry over at his blog MacDaddy's Grill.
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